Menu

roasted carrot soup with dukkah spice and yoghurt

The cupboards are empty and the Christmas budget was also January’s budget? Need some extra vitamin rich fluids? Fasting on from solids? Cold and flu symptoms commandeering all normal functions? Time for a simple soup. This is definitely a go-to for me!

Roasted Carrot Soup

1 kg carrots, peeled, cut into small pieces (no bigger than 1 inch)

2 tablespoons butter, melted

1 litre vegetable broth

Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Melt the butter and coat the carrots. Roast until the carrots are soft and just beginning to brown, about 25 minutes(ish). Bring the vegetable broth to a simmer and add the carrots. Simmer together about 10 min. Let cool a little then blend until it is really smooth. Season to taste with salt and pepper. On weeks like this I leave out the spice and just enjoy the soup on its own.

Dukkah Spice

1/2 cup unsalted, shelled raw natural pistachios

2 tablespoons sesame seeds

2 teaspoons coriander seeds

2 teaspoons cumin seeds

1/2 teaspoon fennel seeds

1/4 teaspoon whole black peppercorns

1 teaspoon salt

Toast pistachios in a dry pan over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until it smells really nice, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor. This can be made ahead of time. I keep leftovers in the freezer for the next time!

Top each steaming bowl with dukkah spice and a large spoonful of Greek yoghurt.